Apple season is beginning and the apples are falling from the tree in our backyard. What the squirrels and birds don’t grab from the tree is ours to enjoy. I mentioned a couple of weeks ago that I was asked to bring dessert to a dinner gathering. I came up with this croissant apple bread pudding. I’m hoping that you will enjoy this dessert as much as I do.
The cream and croissants make this a rich and creamy bread pudding.
This recipe makes about 12 servings. Cut it in half to make a smaller version.
Tips
- You can leave out the apples for a delicious non-fruit bread pudding. If you do, omit the cinnamon and let the nutmeg flavor shine.
- Serve this warm with vanilla or caramel ice cream.
- This would be great with a creamy caramel sauce.
Ingredients
In addition to the following ingredients, you need a large baking dish of approximately 9 1/2 inch x 13 1/2 inch dimensions.
- Butter to coat the baking dish
- 8 large croissants
- 3 medium apples, Cortland or a similar variety
- 8 egg yolks
- 1 cup sugar
- 1 cup heavy cream
- 3 cups whole milk
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg (or a couple pinches if you are not a huge nutmeg fan)
- 1 teaspoon cinnamon
Directions
Butter the baking dish. Turn the oven on and set it to 375 degrees.
Tear the croissants into one or two-inch pieces. Set them aside.
In a large bowl, whisk the egg yolks briefly. Add the sugar, cream, milk, vanilla, salt, nutmeg and cinnamon. Whisk them until combined.
Peel and core the apples one at a time and chop them into small pieces (about 1/4-inch), stirring them into the cream mixture as you chop them to keep them from turning brown.
Stir the croissant pieces into the liquid. Make sure that all of the pieces are moistened.
Spoon the mix into the baking dish. Pour any remaining liquid over the top.
Bake for 50 to 60 minutes or until the pudding has set and a toothpick inserted in the center comes out clean. If the top seems to be browning too much, you can cover it loosely with aluminum foil and finish baking it.
You can serve this warm from the oven (my favorite way) or at room temperature.
Equipment
I used a 9 1/2 inch x 13 1/2 inch glazed dish. Here are a couple of recommendations for baking dishes:
- Emile Henry Blue Baking Dish
This is a beautiful pan for bringing directly to the table for serving.
- Anchor Hocking Blue Baking Dish
This is a beautiful pan for bringing directly to the table for serving.Related Posts
Here are some other dessert recipes that you might like: